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So I'm gonna eat a whole loaf of bread.
Nope.
Why is shoku pan so fluffy and how does it stay that way for so long?
This Japanese milk bread starts with something called you done it, a method of combining a small amount of flour with boiling water to gelatinize the starches for a springier, longer lasting loaf.
So while that cools, flour, sugar and salt followed by milk, honey and yeast has been bloomed.
Plus that you done it. Give this a need for 10 minutes, then gradually add in your butter, one cube at a time until each piece is fully incorporated.
Keep it working for another 10 minutes.
Once it's ready, it should be smooth and will pass the window pane. Test, cover and proof for an hour until doubled in size, split in half, work into balls and proof for another 30.
Roll out, fold into thirds, then roll into scrolls. Place those into a buttered loaf tin.
Final proof, we're almost there. Roughly an hour or until 90% of the way up the tin seal and bake it 2:20 for 20 to 30 minutes.